Changes of Thermal Diffusivity of Puff Pastry Dough with Temperature (Turkish with English Abstract)
Abstract
Thermal diffusivity of puff pastry dough was measured in the temperature range from –35 to +10 °C, by using modified Dickerson method. Thermal diffusivity of the frozen dough found to be greater than unfrozen sample and was found to be decreased with temperature for the frozen state. Empirical equation for thermal diffusivity calculations were obtained by application of regression analysis to the results for the frozen state. Thermal diffusivity of puff pastry dough was measured as 1.08 x 10-7 m²/s between 3 and 10 °C.
References
- Singh RP. 1995. Thermal properties of frozen foods. in Engineering Properties of Foods, MR Rae and SSH Rizvi (eds), pp.139-186, Marco-% Decker Inc., New York.
- Delgado AE. Gallo A, De Pâante D and Hubioio, A. t997. Thermai conductivity of unfrozen and frozen strawberry and spinach. J. Food Eng., 31:137-346.
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- E_ind l. 1991. Tine measurement and prediction of thermal properties of food during freezing and thawing — A review with particular reference to meat and dough. J. Food Eng., 13:285-319.
- Zanoni B., Peri C. and Gianotti R. 1995. Determination of the thermal diffusivity of bread as a function of porosity. J. Food Eng., 497—510.
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- Dickerson RW. 1965. An apparatus for the measurement of thermal diffusivity of foods. Food Technol., 19. i9B-204
- Carslaw HS and Jaeger JC. 1988. Conduction of Heat” In Solids. Clarendon Press, 510 pp., Oxford.
- Dinçer i. 1997 Hear Transfer in Food Cooling Applications Taylorr and Francis Publishers, 399 pp., London.
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- Rahman SM. 1995. Food Process Handbook. CRC Pres, 500 pp, London.
- Nesvadba P. 1982. A new transient method for tîne measurement of temperature dependent of thermal diffusivity. J. Phys. D:, Apply. Phys. 15: 725—737.
- Geankopiis CJ. %983. Transport Processes and Unit Operations. Prentice-Hall international inc.. 921 pp., New Jersey.
- Kumcuoğlu S. 2003. Bazı gıda maddeîerinin donma koşullarında tsısai özeiiikterlnin belirienmesi. Ege Üniversitesi Fen biîimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora tezi. 137 5. izmir.
Year 2006,
Volume: 31 Issue: 2, - , 01.04.2006
Abstract
Bu çalışmada milföy hamurunun ısıl yayınım katsayısı modifiye edilmiş Dickerson metodu kullanılarak -35 °C ile +10 °C sıcaklık aralığında deneysel olarak ölçülmüştür. Örneğin donmuş durumdaki ısıl yayınım katsayısının donmamış durumuna ait ısıl yayınım katsayısından daha yüksek olduğu ve sıcaklığın artmasıyla azaldığı tespit edilmiştir. Donmuş durum için elde edilen ölçüm sonuçlarına regresyon analizi uygulanarak milföy hamurunun ısıl yayınım katsayısının sıcaklıkla değişimini veren empirik denklem elde edilmiştir. Donmamış durumda, 3-10 °C sıcaklık aralığında örneğin ısıl yayınım katsayısı 1.08 x 10-7 m²/s olarak ölçülmüştür.
References
- Singh RP. 1995. Thermal properties of frozen foods. in Engineering Properties of Foods, MR Rae and SSH Rizvi (eds), pp.139-186, Marco-% Decker Inc., New York.
- Delgado AE. Gallo A, De Pâante D and Hubioio, A. t997. Thermai conductivity of unfrozen and frozen strawberry and spinach. J. Food Eng., 31:137-346.
- Sweat VE. 1986. Thermal properties of foods. in Engineering Properties of Foods, MR Rae and SSH Rizvi (eds.), pp. 49,88, Marcel Decker inc., New York.
- Singh RP. 1982. Thermal oitfusivity In food processing. Food îecîınol" 36: 87- 91.
- Singh RP. 1992. Heating and cooling processes for foods. ln Handbook of Food Engineering, R. Heldman and DB Lund (eds.), pp. 247— 276. Marcel Dekker inc., New York
- Ball CO, Olson FCW. €957. Sterilization in Food Technology: Theory, Practice and Calculation. McGraw Hill Book Co., New York.
- Hayakawa K, Bail CO. 1971. Theoretical formulas for temperatures in cans ot solid food and tor evaluating various heat processes. J. Food Sci., 36: 396610.
- Bhowmik SR. and Hayakawa K. 1979. A new method for determining the apparent thermal diffusivity of thermaiiy conductive food. J Food Sci., 44(2):469-474.
- Flask‘c. 1989. Thermal properties of dough and bakery products: A review of published data, J. Food Eng.. 9:167-t93.
- E_ind l. 1991. Tine measurement and prediction of thermal properties of food during freezing and thawing — A review with particular reference to meat and dough. J. Food Eng., 13:285-319.
- Zanoni B., Peri C. and Gianotti R. 1995. Determination of the thermal diffusivity of bread as a function of porosity. J. Food Eng., 497—510.
- Magee TRA. and Bransburg T. 1995. Measurement of thermal diffusivity o? potato. malt bread and wheat ttour. J. Food Eng., 25: 2230.32.
- Dickerson RW. 1965. An apparatus for the measurement of thermal diffusivity of foods. Food Technol., 19. i9B-204
- Carslaw HS and Jaeger JC. 1988. Conduction of Heat” In Solids. Clarendon Press, 510 pp., Oxford.
- Dinçer i. 1997 Hear Transfer in Food Cooling Applications Taylorr and Francis Publishers, 399 pp., London.
- Ben-Yoseph E. and Hane nw. 1999. Computer simulation of ice recrystallization in ice cream during storage. J. Food Eng.. 38:309-329.
- Rahman SM. 1995. Food Process Handbook. CRC Pres, 500 pp, London.
- Nesvadba P. 1982. A new transient method for tîne measurement of temperature dependent of thermal diffusivity. J. Phys. D:, Apply. Phys. 15: 725—737.
- Geankopiis CJ. %983. Transport Processes and Unit Operations. Prentice-Hall international inc.. 921 pp., New Jersey.
- Kumcuoğlu S. 2003. Bazı gıda maddeîerinin donma koşullarında tsısai özeiiikterlnin belirienmesi. Ege Üniversitesi Fen biîimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora tezi. 137 5. izmir.
There are 20 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | April 1, 2006 |
| Published in Issue | Year 2006 Volume: 31 Issue: 2 |
